onsdag 26. januar 2011

Sugar cookies - how to decorate with royal icing

While recipes are all well and good, there are some techniques that are best explained in a step-by-step method, with pictures included (at least this is how I learn best). As I was decorating my Stanley Cup Playoffs cookies last week I thought that doing a tutorial on how to decorate cookies with royal icing would be a great first How-To post.

I was always very good at baking snowmen, Christmas trees, angels and the like in December, slapping on some buttercream, a few sprinkles and calling it a day. Not that it isn’t good. It is definitely good. But then royal icing came onto my radar. The possibilities seemed endless – a completely smooth finish to the cookies and intricate designs? Now THAT looked fun! I’m here to guide you on a step-by-step tutorial on how to achieve any design you want on any shape cookie. Ready? Let’s begin!
Step 1: Find a Good Sugar Cookie Recipe
This might seem obvious, but not all sugar cookie recipes stand up well to heavy-duty decorating. If you don’t already have a favorite, let me point you to mine: Dorie Greenspan’s All-Occasion Sugar Cookies. They’re incredible.
Step 2: Cool Cookies Completely
Again, maybe elementary, but we’re going step-by-step here. You can’t decorate cookies that have just come out of the oven. Or even cookies that are slightly warm. They need to be completely cool before you can move on to decorating.Step 3: The Equipment
Now, you don’t necessarily need fancy equipment for decorating with royal icing, but investing in just a few decorating tips and couplers, some disposable pastry bags and squeeze bottles will make your cookie decorating experience exponentially more pleasant. Here is a run-down of what I typically use:
♦ 12″ disposable pastry bags. So easy to just throw away when you’re done instead of washing them!
♦ Decorating tips. For outlining the cookie I use a #3 tip and anything from a #1 to #3 for intricate designs on the cookie. It’s not a bad idea to have a few of each number, as I find myself using them a lot.
♦ Couplers. These make it easy to switch the size tip you are using in the same color.
♦ Squeeze Bottles. I use these for flooding my cookies. Since the royal icing is very thin at this point, it’s a much neater alternative to a cut-open pastry bag. Plus you can put the cap on and save any extra icing for next time.
♦ Small bowls or Tupperware (to color your icing)
♦ Toothpicks.
Step 4: Prep, Prep, Prep!
This got me the first time I decorated with royal icing, and is especially important if you are going to be using multiple colors and different tips. I flew by the seat of my pants and ended up making a huge mess, it took twice as long as it should have, and I was trying to fish used tips out of pastry bags to re-use them somewhere else. Your plan of action:
♦ Write down how many different colors you will be using and take out that many pastry bags and couplers and prepare them. Also figure out what size decorating tips you will be using and fit them to the pastry bags.
♦ If you don’t have squeeze bottles for flooding, add additional pastry bags for however many colors you will use for flooding, in additional to the bags of that color you will use for detail work (if any).
♦ Have your icing colors ready and as many small mixing bowls (Tupperware works great for this) as you have colors planned.
Step 5: Make the Royal Icing
The recipe for royal icing is very simple:
4 cups powdered sugar
2 tablespoons meringue powder
6 tablespoons water
Mix all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff. At this stage you want to be able to pipe it easily:
Step 6: Color the Icing
Divide the icing into your containers based on how much you will need of each one. Proceed to color the icing and then cover each container with a damp paper towel. It is key when working with royal icing not to allow it to dry out.
Step 7: Outline the Cookies
You will want to outline the cookies with whatever color you will be using to fill them in with. Place some of the icing into a disposable pastry bag fitted with a #3 tip and outline the outside of the cookie. I find that keeping the tip about ½-inch above the cookie while moving it allows the icing to lay on the cookie more easily.
You’ll want to make sure that the outline is pretty well set before moving on to flooding the cookies, but I generally find that by the time I am done outlining the first ones are already dry.
Step 8: Flood the Cookies
Take whatever color you are using to fill in the cookies and slowly start adding a few drops of water at a time, until the icing reaches an almost liquid consistency. The test here is to pick some icing up with a spoon and let it drizzle back into the bowl – the drizzle should disappear into the bowl within 10 seconds. Once you have achieved this, you are ready.
Either fill a squeeze bottle with the thinned icing or transfer it to a disposable pastry bag with a ¼-inch hole cut off the end.
Now squeeze in the icing to almost completely fill the inside the cookie.
Then take a toothpick and gently use it to distribute the icing to any empty spots.
Once you are done the cookies need to dry completely before moving on to any intricate piped designs. Some bakers will let them sit overnight but I generally find that a 2-3 hour rest will do the trick.
Now use whatever colors and tips you’d like to achieve the design you want!

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Was this helpful? I’d love your feedback on this post since it’s the first of its kind on Brown Eyed Baker! Any questions or additional tips to share?What do you want to learn? I’d love to hear what you would like to see featured in the How-To series. A reader has already mentioned that she’d like to see a tutorial on baking bread with yeast. What’s on your list?